breakfast

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2h
By
Janette O'Toole-Curran
HIGH PROTEIN EGG BISCUITS Made by @nourishedbynutrition Serves: 10 biscuits 6 large eggs 1/2 cup diced yellow onion 2 tsp minced garlic 2 cups spinach 3/4 cup almond flour 1/4 cup coconut flour (can sub 3/4 more almond flour) ½ tsp baking powder 1 cup shredded cheese (can sub dairy-free like Violife) Salt and pepper to taste Preheat oven to 375°F and line a baking sheet with parchment paper. Heat a skillet over medium high heat. Add 1/2 tablespoon avocado oil, onions, garlic and spinach. Let cook until onions are softened and spinach has wilted. Stir occasionally. Whisk eggs until smooth and season with salt and pepper. Add in the spinach mixture, almond flour, coconut flour, baking powder and 1/2 cup cheese. Stir until a thick batter forms. Let sit for about 5 minutes.
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HIGH PROTEIN EGG BISCUITS
HIGH PROTEIN EGG BISCUITS Made by @nourishedbynutrition Serves: 10 biscuits 6 large eggs 1/2 cup diced yellow onion 2 tsp minced garlic 2 cups spinach 3/4 cup almond flour 1/4 cup coconut flour (can sub 3/4 more almond flour) ½ tsp baking powder 1 cup shredded cheese (can sub dairy-free like Violife) Salt and pepper to taste Preheat oven to 375°F and line a baking sheet with parchment paper. Heat a skillet over medium high heat. Add 1/2 tablespoon avocado oil, onions, garlic and spinach. Let cook until onions are softened and spinach has wilted. Stir occasionally. Whisk eggs until smooth and season with salt and pepper. Add in the spinach mixture, almond flour, coconut flour, baking powder and 1/2 cup cheese. Stir until a thick batter forms. Let sit for about 5 minutes.
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